Chestnut Chocolate Yule Log

🍰 Buche de Noel II Recipe

Description: Make and share this delightful Buche de Noel II recipe from lovewithrecipes.com, a European-inspired dessert perfect for Christmas and ready in under 15 minutes.

Ingredients:

• 1 1/4 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 7 eggs, separated
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3/4 cup confectioners’ sugar
• 1/2 teaspoon cinnamon
• 21 ounces bittersweet chocolate
• 1 1/2 cups creme fraiche
• 1/2 cup chestnut puree

Nutritional Information (Per Serving):

• Calories: 325.1
• Fat: 16.8g
• Saturated Fat: 9.3g
• Cholesterol: 197mg
• Sodium: 215.6mg
• Carbohydrates: 37.3g
• Fiber: 0.3g
• Sugar: 22.8g
• Protein: 6.5g

Servings: 10

Preparation Time: Less than 15 minutes

Cooking Time: Approximately 8-10 minutes

Total Time: Allow at least 8 hours to 24 hours for the cake to rest before serving.

Instructions:

1. Preheat and Prepare:

   • Preheat the oven to 375°F.
   • Line a 17 x 11 x 1-inch jelly roll pan with parchment paper.
   • Brush with melted butter and dust with flour.

2. Prepare the Cake Batter:

   • Sift cake flour, baking powder, and salt onto parchment paper.
   • In an electric mixer, whisk egg yolks and 3/4 cup sugar until thick and lemon-colored.
   • Add dry ingredients to the egg mixture at low speed, mixing just until incorporated.
   • Add vanilla, mix quickly, and set aside.
   • In a separate bowl, whisk egg whites with a pinch of salt until soft points form.
   • Add remaining 1/4 cup sugar, whisk until glossy, and form soft points.
   • Fold egg whites into the cake batter in batches, avoiding overmixing.
   • Spread the batter in the prepared pan and bake until golden.

3. Prepare for Rolling:

   • While the cake is baking, sift confectioners’ sugar over a clean kitchen towel.
   • Remove the baked cake from the oven, invert it onto the sugar-dusted towel.
   • Peel off parchment paper and roll the cake gently in the towel.
   • Allow it to cool for 30 minutes.

4. Prepare the Frosting:

   • Melt chocolate and cream in a saucepan over medium heat.
   • Whisk until fully combined and let it cool to room temperature for spreading consistency.
   • Transfer 3/4 cup of the chocolate mixture to a small bowl, whisk in chestnut puree, and season with vanilla.

5. Assembly:

   • Unroll the cooled cake and trim off the edges for an even surface, reserving the trimmings.
   • Spread the chestnut-chocolate filling evenly over the cake, leaving a small border.
   • Roll the cake back up and affix trimmings to the sides with leftover filling.
   • Generously frost the entire cake, including the ends and knots.
   • Let the cake rest for about 15 minutes.

6. Decoration:

   • Decorate the cake with the tines of a fork and add your preferred decorations.
   • Allow the cake to sit for at least 8 hours and up to 24 hours before serving for optimal flavor.

7. Notes:

   • This Buche de Noel recipe offers a heartier cake than the typical genoise, enhanced with a hint of cinnamon for an aromatic layer of flavor.
   • Customize by drizzling the cake with rum or a sugar syrup flavored with vanilla after cooling.

Enjoy your homemade Buche de Noel II, a festive treat that blends European charm with Christmas joy! 🎄✨